Maple Mustard Glazed Salmon
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This Maple Mustard Glazed Salmon requires just 4 ingredients to turn this salmon into a total super star. A healthy and delicious salmon, glazed with maple syrup and grainy mustard.
Maple Mustard Glazed Salmon
I love to bring a little salmon into my diet, especially in the summer months. It’s such a lean source of protein with great natural flavor. If you’re at all scared of fishy flavor or fishy odor, this salmon recipe is such a great starting point.
Not only is it so easy, ready in only 20 minutes, but the flavor this dish delivers is so stellar. The mustard offers a little heat that’s calmed by the syrupy sweetness of some maple syrup.
Never Cooked With Salmon?
Salmon has a mild flavor, with a nice meaty texture. It is a really great base for a lot of flavorful sauces such as honey mustard, teriyaki, or even delicious dill. It’s a great lean protein that doesn’t require too much reworking to turn into a beautiful dinner. This dinner is super simple and will make fish addicts out of any who try it, so let’s get into it!
- Salmon – One large fillet cut into 6 equal pieces.
- Butter – The simple base of our sauce that gives some richness and savouriness to our dish.
- Maple syrup – It’s not too difficult to get some nice good quality syrup up here in Canada, but for those who live elsewhere who have trouble tracking it down honey can be used in its place.
- Mustard – I used grainy Dijon mustard today as I find it adds a nice interesting heat and cooks well in this glaze.
- Soy sauce – The salt component of our dish today. Use low sodium if possible.
- Seasoning – Just some pepper, no need for extra salt!
Let me walk you through this Maple Mustard Glazed Salmon recipe. It’s incredibly easy to make, and trust me, the results are absolutely divine. You’ll be amazed at how a few simple steps can turn this dish into a real crowd-pleaser!
First things first, let’s crank up the heat. Set your oven to a toasty 425℉.
In a small bowl, let’s whip up our star glaze. Combine the melted butter, maple syrup, grainy mustard, and soy sauce. Give it a good whisk until it’s all blended.
Now, take your beautiful salmon fillet and cut it into 6 equal pieces. Place these pieces in a 9×13 inch baking dish. Drizzle that glaze generously over the salmon fillets. If you’re a pepper fan, now’s the time to sprinkle some on.
Pop the baking dish into the oven and let it bake for about 15 to 20 minutes. You’ll know it’s done when the salmon flakes easily with a fork.
Serve With
This dish goes so well with many side dishes. I love to eat it alongside some:
The Ultimate Parmesan Roasted Broccoli
Lemon Orzo with Asparagus
Yellow Rice
Italian Roasted Mushrooms and Veggies
Frequently Asked Questions
Can I use a different type of fish for this recipe?
Definitely! This glaze is quite the charmer and pairs well with other types of fish too. Red snapper, cod, or even trout can be great alternatives. Just keep an eye on the cooking time, as it can vary depending on the thickness of the fish.
How can I tell when the salmon is perfectly cooked?
The best way to check if your salmon is cooked to perfection is by using a fork. Gently poke at the thickest part of the fillet – if it flakes easily, it’s ready to be devoured! If you’re a fan of precision, a food thermometer should read 145℉ when inserted into the thickest part of the salmon.
Can I make the glaze in advance?
Absolutely! Preparing the glaze in advance can be a real time-saver. Just whisk together the butter, maple syrup, mustard, and soy sauce, and store it in the fridge in an airtight container. It should stay good for up to 4 weeks.
Expert Tips
- Choose the Right Salmon: Opt for fresh, high-quality salmon. Wild-caught salmon often has a more robust flavor and firmer texture compared to farmed salmon. However, a good-quality farmed salmon can also work wonderfully.
- Skin On or Off?: If you prefer a bit of crispiness, leave the skin on the salmon. It helps hold the fillet together and adds texture.
- Room Temperature Fish: Before cooking, let the salmon sit at room temperature for about 10-15 minutes. This ensures more even cooking, preventing the outside from overcooking while the inside remains undercooked.
- Glaze Consistency: If you prefer a thicker glaze, you can reduce it on the stovetop before applying it to the salmon. Simmer the glaze mixture over low heat until it thickens to your liking.
- Don’t Overcook: Salmon can go from perfect to overcooked quite quickly. Start checking for doneness at the lower end of the suggested cooking time. Remember, the fish will continue to cook a bit more even after you take it out of the oven.
Storage
Salmon doesn’t have a very long shelf life, so be sure to eat it quickly. In the fridge it will keep for up to 2 days stored in an airtight container. In the freezer this dish will last from 3 – 4 months in an airtight container. Allow to thaw in its container overnight in the fridge or in cold water. The glaze will keep for up to 4 weeks stored in its own airtight container in the fridge.
Discover More Delicious Salmon Recipes
- Firecracker Salmon
- Asian Glazed Salmon In Foil
- Honey Garlic Salmon And Veggies Sheet Pan Dinner
- Maple Soy Grilled Salon Steaks
- Salmon Patties
- Bruschetta Salmon
- Salmon Roasted Tomatoes And Onions
- Teriyaki Salmon Bites
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Maple Mustard Glazed Salmon
Video
Ingredients
- 1½ pound salmon fillet (cut into 6 equal pieces)
- ¼ cup butter (unsalted, melted)
- ¼ cup maple syrup
- 2 tablespoon grainy mustard (I used Dijon Wholegrain Mustard)
- 2 tablespoon soy sauce
- pepper (to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 425℉.
- Arrange the salmon fillets in a 9×13 inch baking dish.
- In a small bowl, whisk together the butter, maple syrup, mustard and soy sauce. Pour over salmon. Add some freshly ground pepper, if preferred.
- Bake for 15 to 20 minutes or until salmon flakes with a fork.
Equipment
Notes
- This sauce would also work great on other types of fish as a red snapper or cod.
- Room Temperature Fish: Before cooking, let the salmon sit at room temperature for about 10-15 minutes. This ensures more even cooking, preventing the outside from overcooking while the inside remains undercooked.
- Salmon doesn’t have a very long shelf life, so be sure to eat it quickly. In the fridge it will keep for up to 2 days stored in an airtight container. In the freezer this dish will last from 3 – 4 months in an airtight container. Allow to thaw in its container overnight in the fridge or in cold water. The glaze will keep for up to 4 weeks stored in its own airtight container in the fridge.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
